Fresh Thai Mango Cabbage Slaw
This vibrant and refreshing Fresh Thai Mango Cabbage Slaw combines the crunch of fresh cabbage with the sweetness of ripe mango and a zesty dressing. It's a perfect side dish for summer barbecues or a light main course.
Equipment
- 1 medium mixing bowl
- 1 whisk or fork
- 1 cutting board
- 1 salad tongs
- 1 measuring cups and spoons
Ingredients
- 4 cups green cabbage, shredded
- 2 ripe mangoes, peeled and diced
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, grated
- ¼ cup fresh cilantro, chopped
- ¼ cup sliced green onions
- ¼ cup unsalted peanuts, crushed optional
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon honey or agave syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 small red chili, minced optional
Instructions
- In a medium mixing bowl, combine shredded cabbage, diced mango, sliced bell pepper, grated carrot, chopped cilantro, and sliced green onions. Toss well to combine.
- In another small bowl, whisk together lime juice, fish sauce, honey, sesame oil, grated ginger, and minced chili (if using) to create the dressing.
- Pour the dressing over the mixed salad and toss again until everything is evenly coated.
- If using, sprinkle the crushed peanuts on top before serving for added crunch.
- Serve immediately or let it chill in the refrigerator for 10-15 minutes to enhance the flavors.
Notes
You can customize this slaw by adding other vegetables like cucumber or radishes.
For a vegan version, substitute fish sauce with a vegan alternative or soy sauce.
This slaw pairs beautifully with grilled chicken or shrimp and can also be served as a filling for tacos or wraps.